Please note: Shipping costs for cultures reflect the price of secure packaging, designed to decrease the risk of cultures perishing in long transits or summer heat.
MM100 is a very popular Mesophilic starter culture blend. It produces a well-controlled amount of aciditry, buttery diacetyl notes that don't overwhelm, and a good amount of gas production, resulting in small eyes. This highly versatile culture blend may be used to make Camembert, Brie, Double and Triple Crème, Chèvre and Crottin. Works well with Feta, Gouda, Edam, Blue, Tislit, Havarti, Pont l'Évêque, Cottage, Quark, Fromage Blanc, Fromage Frais... It will even make a great modern Cheddar, Colby or Jack!
Additionally, the MM series makes a great base culture for customizing with adjunct cultures to make specific cheeses: Add TA50 series to make stabilized soft cheese or semi-hard Tommes. Add MD88/MD89 to double up on the gas production and butter notes. Add LM57 to get the buttery aromas and creamy mouthfeel without adding more gas and eyes, combine with Aroma B to make Swiss, Edam, or Gouda, the possibilities are endless.
Please note: Commercial cheesemakers should alternate between the 100 and 101 strains to prevent phage. Occasional or home users may choose any strain. Cheesemaking and results are identical.
Mesophillic (freeze-dried direct set/DVI-Direct Vat Innoculation) culture containing:
* (LL) Lactococcus lactis subsp. lactis
* (LLC) Lactococcus lactis subsp. cremoris
* (LLD) Lactococcus lactis subsp. lactis biovar diacetylactis
Usage: 1/8 tsp. per 1 gallon(3.7liters), 1/4 tsp. per 2-5 gallons(7.5-18.9 liters) 1/2 tsp. per 5-10 gallons(18.9-38 liters).
The 50 does packet will acidify approximately 212 gallons of milk.
Kosher Certified. Choose 50 or 125 DCU.